Today I want to share a dessert that tastes as well as it looks! We'll prepare an upside-down coconut cake, decorated with pineapple slices and candied cherries.
The cake comes out fluffy and lightly coconut in flavour - it lets us taste the summer whatever the weather! Caramelised sugar creates a crispy skin, and fruits bring a bit of freshness. A simple dessert that essentially decorates itself.
You'll find the list of ingredients, method and approximate nutritional value below.
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List of ingredients (23 cm ovenproof dish)
Decoration
- 50 g butter
- 75 g brown sugar
- 200 g pineapple slices
- 60 g cocktail cherries
Cake
- 150 g (1 cup) flour
- 1 tsp baking powder
- 50 g desiccated coconut
- 150 g butter, at room temperature
- 150 g (~3/4 cup) sugar
- 3 large eggs, at room temperature
- 50 ml rum
Method
- Pour 50 g melted butter into the bottom of an ovenproof dish, 23 cm in diameter. Spread it with a brush across the whole surface, covering both the bottom and the sides of the dish. Scatter 75 g light brown sugar on top of butter. Again, try to cover the whole surface, including the sides. Butter and sugar will caramelise during baking, creating a pleasant, lightly crispy skin.
- Arrange 7 pineapple slices on top of sugar. If you're using pineapple from a can, like I do, remember to dry the slices first with a piece of paper towel. Place candied cherries in the middles of pineapple slices and between them. Set the dish aside for a moment.
- Sift 150 g wheat flour and 1 tsp baking powder through a fine sieve to remove any lumps. Add 50 g desiccated coconut and stir shortly with a whisk, only until coconut is evenly distributed. Set the bowl with dry ingredients aside.
- Transfer 150 g soft butter into a separate large bowl and add 150 g fine white sugar. Cream the contents of the bowl with an electric mixer until sugar dissolves and butter becomes light and fluffy. All the ingredients should be at room temperature, so remember to take butter and eggs out of the fridge at least an hour ahead of making the cake. Scrape down the sides of the bowl with a silicone spatula from time to time.
- Once you've got the right texture add 3 large eggs to the batter. Do it slowly, one at a time, and beat the contents of the bowl completely before adding the next one.
- Once you've used up all eggs, add 50 g white rum to the batter. If you want to serve the cake to children, feel free to replace it with rum aroma or vanilla extract. Mix through the batter shortly, until rum is well distributed, and set mixer aside. We won't need it anymore.
- Add dry ingredients. Do it slowly, a few tablespoons at a time, and stir in each batch gently with a silicone spatula.
- Transfer ready batter into the dish lined with fruits. Spread it cautiously across the whole surface so that pineapple slices and cherries stay in place.
- Bake the cake in an oven preheated to 180 deg C, no fan, for around 45 minutes, until a skewer inserted into the middle of the cake comes out clean. If the cake browns too quickly, cover it with a piece of baking paper or aluminum foil. Take ready cake out of the oven and set it aside in the dish for 15 minutes, to cool slightly.
- Transfer the cake cautiously onto a wide place with flat bottom. All you need to do is cover the dish with the plate, turn it over cautiously and tap gently. The cake should fall out easily in one piece. Be careful not to spill hot liquid onto yourself as you're turning over the cake! Set the cake aside for an hour to cool it completely.
- Enjoy!
Approximate nutritional value
100 g
- 393 kcal
- Carbs: 42 g
- Fat: 22 g
- Protein: 5 g
- Fibre: 1 g
1 slice (assuming 12 slices)
- 316 kcal
- Carbs: 34 g
- Fat: 18 g
- Protein: 4 g
- Fibre: 1 g
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